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Salmon Teriyaki with Mango

With all the buzz about Omega 3 Fatty Acids and its associated health benefits for both healthy people and those at risk of cardiovascular disease I decided to experiment with a new recipe to replace my boring old plain grilled salmon. Omega 3’s have become very popular lately because studies have shown that consuming Omega 3 Fatty Acids twice a week can decrease triglyceride levels and lower blood pressure. Salmon is a great source of Omega 3’s along with flaxseed, walnuts, canola oil, and other fatty fish. Omega 3 Fatty Acids are anti inflammatory which means that they prevent inflammation and also help with brain development which is why pregnant women and children should consume them in moderation as well. Try out my recipe on the following page and pair it with a quinoa salad or some grilled broccoli.

Ingredients

Serves 4

4 4oz salmon fillets (with skin)

6 pieces dried unsweetened mango

2 tbsp fresh lemon juice

1 tsp brown sugar

3 tbsp mustard

¼ cup orange juice

¼ cup light soy sauce

1 tsp crushed garlic

1 tsp olive oil

Pepper, to taste

¼ cup sesame seeds (black and/or white)

Nutrition Facts

Per Serving

Calories 331

|Total Fat 18g

Saturated Fat 3g

Carbohydrates 16g

Fiber 2g

Protein 25g

Sodium 581mg

Instructions

1. Preheat oven to 400°F. 2. Place salmon skin side down and mango in a Pyrex. Rub the salmon with the lemon juice and brown sugar.3. In a bowl, combine mustard, orange juice, soy sauce, crushed garlic, oil, and pepper. Whisk together until fully combined.4. Pour sauce over the salmon and mango. Top with sesame seeds.5. Bake for 30-35 minutes or until browned. If the sauce dries out a little, add some hot water and continuously baste onto fish. Broil for the last 5 minutes until crispy and golden on top.

Tip: You can also add broccoli and bake it alongside the salmon for an extra boost of antioxidants and Vitamin C.